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Lemon Poppy Seed Muffins

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tbsp. honey
2 eggs
1 1/4 cups plain lowfat yogurt
1/4 cup vegetable oil
1 tbsp. grated lemon peel
2 to 3 tbsp. poppy seeds
Syrup:
1/3 cup lemon juice
1/3 cup sugar
3 tbsp. water

Combine flour, baking powder, baking soda and salt and set aside. Combine sugar, honey, eggs, yogurt, oil lemon peel, and poppy seeds. Add dry ingredients and mix just to moisten. Spoon into greased or paper-lined muffin pans. Bake 15 minutes at 375 degrees. Drizzle will warm with syrup.
For syrup: In saucepan bring lemon juice, sugar and water to a boil. Boil 1 minute. Makes 12-14 muffins.